Total Time
50mins
Prep 20 mins
Cook 30 mins

Even if you hate squash, you will love this. The flavor of the south come to life. Try it, you'll love it, I promise!

Ingredients Nutrition

  • 2 cups cooked squash
  • 2 cups cornbread, crumbled
  • 2 eggs
  • 1 onion, diced
  • 2 tablespoons melted butter
  • 1 (8 ounce) can cream of chicken soup (can use cream of mushroom)
  • sage (optional)

Directions

  1. Mix all together.
  2. Put in 2 quart casserole dish.
  3. Bake for 30 minutes at 350°F.
  4. Enjoy!
Most Helpful

5 5

My husband's aunt gave me this recipe way back in the 70's - she was an exceptional cook. I made this at Christmas and my mom who is now 87 requests it every year. Who knew it was squash! Can't beat and still sharing this recipe.

This is close to a very special lady's recipe I know. She shared her recipe w/me (doesn't share many) however, I misplaced and too embarassed to request it again. Now this lady is a super cook. She even baked a coconut cake that sold at an auction to raise $$ for my sick father and it went way over $100 almost $200 so if someone is willing to pay that you must know she can give some people a tough cook off. So glad I found this!!!!! Just hope mine turns out close to hers.

5 5

Great taste and wonderful with chicken! This is very fast to throw together. When I bake a hen, this is what I serve for a vegetable and my bread. I got the recipe from a church cookbook, when travling through a small town in north Georgia. I was going to post my recipe, but this one is almost identical. The only difference is 1/4 teaspoon black pepper. I always use cream of chicken soup and no sage.